Vietnamese · Dinner
Beef Stew Soup (Keto)
Vietnamese-style beef stew soup built on chuck simmered in a five-spice, star anise and ginger broth with fish sauce and daikon in place of potato. Coconut aminos-free finish keeps it low-carb, with chili oil for richness and shredded cabbage standing in for noodles alongside fresh herbs.
$5
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
438Calories
33.8gProtein
29.9gFat
13.5gCarbs
4.9gSugar
3.8gFiber
1450mgSodium
112mgChol
10.1gSat Fat
980mgPotassium
90mgCalcium
4.6mgIron
2.9mcgVitamin B12
22mgVitamin C
low-carb
gluten-free
low-calorie
keto
Instructions
1
Prep
Cut beef chuck into 1.5-inch cubes; smash ginger and lemongrass; mince garlic.
2
Sear
Heat chili oil in heavy pot over medium-high heat and sear beef cubes for 4 to 5 minutes per side until deeply browned.
3
Saute
Add shallot and garlic; cook over medium heat for 2 minutes until softened and translucent.
4
Simmer
Stir in star anise, five-spice powder, tomato paste, fish sauce, ginger, and lemongrass; pour in stock and water, scraping up browned bits. Bring to boil, then reduce to low, cover, and simmer for 75 minutes until beef is fork-tender.
5
Finish
Add daikon and simmer uncovered for 12 minutes until translucent at edges. Stir in cabbage, simmer 2 minutes until bright green. Remove star anise and lemongrass pieces.
6
Plate
Ladle into bowl, squeeze lime juice over top, scatter cilantro and Thai basil, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef chuck
- 2 cup480ml beef stock, low sodium
- 1 cup240ml water
- 44 whole star anise
- 1 tsp1 tsp Chinese five-spice powder
- 2-inch piece fresh ginger
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 4 tbsp60g shallot
- 2 tbsp30ml fish sauce
- 2 tsp2 tsp tomato paste
- 7 oz200g daikon
- 1 cup90g green cabbage
- 2 tbsp30ml chili oil
- 2 tbsp10g fresh cilantro
- 4 tbsp10g fresh Thai basil leaves
- 2 tsp10ml lime juice
- 1/4 tsp1/4 tsp black pepper
